Real Wisconsin Fried Cheese Curds – The Crispy, Gooey Midwestern Delight
Real Wisconsin Fried Cheese Curds are crispy, golden nuggets of fresh cheese curds coated in a seasoned batter and fried to perfection. Crunchy on the outside and melty inside, they’re the ultimate Midwestern comfort food—simple, satisfying, and full of cheesy goodness.
Ingredients
- 1 pound fresh cheese curds (preferably Wisconsin cheese curds)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 cup beer (or club soda for non-alcoholic version)
- Oil for frying (vegetable or canola)
Instructions
- Heat oil in a deep fryer or large pot to 375°F (190°C).
- In a bowl, whisk flour, baking powder, salt, garlic powder, and paprika.
- Slowly pour in the beer, whisking until the batter is smooth and slightly thick.
- Pat the cheese curds dry with paper towels.
- Dip each curd into the batter, coating evenly.
- Carefully drop coated curds into the hot oil, a few at a time.
- Fry until golden brown, about 1–2 minutes.
- Remove with a slotted spoon and drain on paper towels.
- Serve hot with ranch, marinara, or chipotle dipping sauce.
Notes
- Use fresh cheese curds that squeak when you bite them for authentic texture.
- Do not overcrowd the fryer—cook in small batches for even crispiness.
- Chill curds before frying to prevent excessive melting.
- Beer adds flavor and lightness to the batter, but water or soda works too.
- Serve immediately while hot for the best gooey texture.